Dill Pickles

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Contributed by: Chef Erik Knutsen

Dill Pickles

Recipe type: Yield: 1 gallon Prep time: Cook time: Total time:


Learn the process of lacto-fermentation, or pickling, and make your cucumber harvest last with a homemade dill pickle recipe.

Ingredients:

  • 6 cups cold water
  • 1/2 cup coarse sea salt
  • 8 cloves of garlic (very coarsely chopped)
  • 1 tsp pickling spices
  • 7 lbs of Kirby cucumbers (rinsed)
  • 1 large bunch of fresh dill
  • 1/2 slice rye bread
  • 1 gallon jar

Directions:

  1. Mix the water and salt together in a 1 gallon jar that has a good seal.
  2. Add the garlic and pickling spices. Stir until all the salt dissolves.
  3. Pack the jar tightly with the cucumbers, adding more cold water if needed to fill the jar to 1/2 inch of the rim.
  4. Place a bunchy of the dill on top of the cucumbers, then place the slice of bread on top, pressing down.
  5. Close the lid tightly, turning the jar upside down so all the ingredients mix around the cucumbers.
  6. Place the jar right side up in a cool, dark place for 3 weeks.
  7. Don’t refrigerate, but make sure it stays cool.
  8. After 3 weeks, remove the bread and the dill, replace the lid and refrigerate.
  9. The pickles will stay for up to one year.

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